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1.11.2015


Making : lists and plans
Cooking : pot roast mushroom soup 
Drinking : sparkling water w/ a little lime
Wanting: less stuff and more time
Looking: forward to a 3-day weekend on the 19th
Playing: in my art journal
Deciding: on this weeks menu
Enjoying: a little down time
Waiting: for the new seed catalog
Liking: my planned artists dates
Loving: the change of season but
Pondering: how much snow may fall
Considering: getting another art journal 
Watching: out for snakes
Hoping: to take some art classes
Marvelling: that it's a brand spanking new year!
Needing: not much 
Smelling: limes
Wearing: ballerina slippers
Following: my heart when I can  
Noticing: how quietly the snow falls
Knowing: I need to get to bed early tonight
Thinking: positively
Admiring: energetic people
Sorting: room by room
Buying: online classes
Getting: tired easy
Bookmarking: a Pilates class
Disliking: shoveling
Opening: my book every chance I get
Giggling: at a very funny movie 
Feeling: moments of bliss
Snacking: way less 
Wishing: you all well













Pot Roast Mushroom Soup

Got some pot roast left over? You cannot go wrong using it in this rich and flavorful pot roast soup with mushrooms!.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients
  • 3 tablespoons butter
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon thyme, chopped
  • 8 ounces mushrooms, sliced
  • 1/4 cup flour (or rice flour for gluten-free)
  • 1/4 cup red wine
  • 4 cups beef broth
  • 2 cups pot roast, cooked and shredded
  • 1 tablespoon parsley, chopped
Directions
  1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their moisture and it has evaporated, about 15-20 minutes.
  2. Add the garlic and thyme and cook until fragrant, about 1 minute.
  3. Mix in the flour and cook for 2-3 minutes.
  4. Add the wine and deglaze the pan.
  5. Add the broth and beef, bring to a boil, reduce the heat and simmer for 15 minutes.
  6. Mix in the parsley and remove from heat.

I put a serving of garlic mashed potatoes in a bowl, then ladle this over the top. That's it. Done. 
I love this recipe so much, I skipped making regular pot roast, and instead make this! Everybody asks for this recipe of mine more than any other... that should certainly say something for it don't you think?






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